Friday, December 19, 2008

As part of the program, I have organized for 2 tickets to an evening class of the winner's choice (subject to availability) for Tony Tan's Unlimited Cuisine Company at 28a Lansell Rd, Toorak, Victoria; to be taken during 2009.

The program for 2009 has not been set yet, but there will be plenty of choice regarding dates and type of cuisine. You can check out what was on themenu at this site.

The class may be one with Tony Tan featuring Asian, Indian, Spanish or Australian cuisine; or with one of the guest chefs, who have included Chui Lee Luk, Dan Hunter, Ben Shewry, Andrew McConnell, Justin North, Brent Savage and Philippe Mouchel during 2008.

A full meal with accompanying wines is part of the experience and is always entertaining and informative.

3. Each $10 you donate will give you one raffle ticket toward a prize of your choice. Please specify which prize you'd like in the 'Personal Message' section in the donation form when confirming your donation. You must write-in how many tickets per prize, and please use the prize code.

For example, a donation of $50 can be 2 tickets for AP18 and 3 tickets for EU02. Please write 2xAP18, 3xEU02

4. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.

5. Please allow us to see your email address so that we could contact you in case you win. Your email address will not be shared with anyone.

Thursday, December 18, 2008

This is a recipe that didn't make it into the Thermomix in Australia Competition for December. The person who sent in the recipe says that it is based on a Delia Smith recipe from her Christmas book.It is so simple to make, but the taste and presentation make a statement.

Place the candied peel and glace fruit in the TM bowl and set the machine to Closed Lid.Hit Turbo button twice to roughly chop the fruit.Add the raisins/muscatels and rum/sherry and warm through for 10 minutes at 50°C on Reverse + speed 1.Set aside, covered and allow to marinate overnight.

Next day, place the egg yolks and sugar in the TM bowl and cream for 5 minutes on speed 4.Add the creamed coconut and chop for 10 seconds on speed 5.Add the cream and cook for 8 minutes at 80°C on speed 4.

Allow to cool to 37°C in the bowl before adding the yoghurt.Mix for 20 seconds on speed 4.Add half of the marinated fruits and rum/sherry mixture and mix for 10 seconds on Reverse + speed 3 before pouring into the pudding basin.Cover with plastic wrap and once cool place in freezer.

When it has just about set, this may take 7 hours, stir thoroughly to distribute fruits and break up any ice crystals.Return to freezer overnight.

To serve, dip the bowl briefly in hot water, then slide a knife around the edge.Turn upside down onto a serving plate and cover with the remaining marinated fruit mixture.

The ice cream is soft texture and any not served immediately should be returned to the freezer and taken out for second helpings.

Wednesday, December 17, 2008

Ed Charles at tomatom.com is the regional host for this very worthy project. By joining in you can help in a small way to help end hunger in the third world and win prizes at the same time.

After raising nearly $100,000 last year food blogger Pim Tchamuanvivit has again chosen to support the UN World Food Programme school lunch program in Lesotho.

How can you help?

All you need to do is buy a US$10 raffle ticket for prizes at First Giving or arrange for a prize to be donated and blog about it or ask the help of a friendly blogger to blog about it . You can read more here about the program and prizes here at Ed Charles site.

Allow to cool before adding one quarter of the meringue and mixing for 20 seconds on reverse + speed 3. Add the panettone mixture to the remaining meringue and gently combine with a folding action.

Grease moulds with butter and sprinkle with sugar before three-quarter filling the moulds. Place in a baking tray and pour in boiling water to come half way up the moulds. Cook in the preheated oven for 20 minutes. Allow to cool for 10 minutes in oven before you take them out.

For the zabaglione:

Position the Butterfly in the TM bowl, add the egg yolks with the sugar and beat for 4 minutes at 37°C on speed 3. Add the sweet wine and continue cooking for 7 minutes at 70°C on speed 3.

Serve by ladling some zabaglione onto a plate then unmould the soufflés and place in centre of zabaglione.